For carnitas: Cut pork into large chunks and dust with spice mix, salt and pepper. Combine cola, juices, soy sauce, cilantro and garlic. Pour over pork and marinate overnight in the refrigerator.

Remove pork from marinade and reserve marinade. Place oil in braising pan over medium heat until smoking. Add drained pork one piece at a time (be careful not to splash hot oil) and brown for 20 minutes. Add marinade, cover and simmer for 2 to 2 1/2 hours or until meat is tender and dark brown. (An alternate method is to place browned pork with marinade in a roasting pan, cover with foil and bake at 350 degrees for 2 to 3 hours or until meat is tender and juicy.)

Remove pork and set aside. Strain and reserve braising liquid for another use, skimming off fat if needed. Serve carnitas with warm flour and/or corn tortillas, salsas and guacamole.